Bedienungsanleitung Gaggenau BS451101 (Seite 51 von 60) (Englisch)

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Meat

Entrecôte, rare

(180 g/piece)

Perforated 58 §100 Once the meat is cooked, sear it on a

teppan yaki or grill it briefly at a high tem-

perature on both sides. This gives the

meat a nice crust and the flavours you

would expect from frying, without over-

cooking it.

Entrecôte, medium rare

(180 g/piece)

Perforated 63 §90

Entrecôte, well done

(180 g)

Perforated 70 §85

Veal topside steaks

(160 g each)

Perforated 60 §80

Beef steaks, rare

(180 g each)

Perforated 58 §60

Beef steaks, medium rare

(180 g each)

Perforated 63 §50

Beef steaks, well done

(180 g each)

Perforated 70 §45

Pork medallions

(80 g each)

Perforated 63 §75

Poultry

Duck breast (350 g/piece) Perforated 58 §70 Once the breast is cooked, fry the skin

side in a hot frying pan until it is crispy.

Foie gras

(300 g/1 round)

Perforated 80 §30 Recipe tip: Prepare the goose liver and

mix it with other ingredients. Roll it in foil

and prick it several times. Vacuum-seal

the round and leave it to chill for several

hours in the refrigerator before cooking

it using the sous-vide method.

Chicken breast

(250 g/piece)

Perforated 65 §60

Fish and seafood

Prawns (125 g) Perforated 60 §30 Recipe tip: Vacuum-seal along with

some olive oil, salt and garlic.

Scallops

(20–50 g each)

Perforated 60 §6–10 The more the scallops weigh, the longer

the chosen cooking time should be.

Cod (140 g/piece) Perforated 59 §25

Salmon fillet (140 g/piece) Perforated 58 §30 If you wish, you can flash fry the salmon

fillet in a hot frying pan once it is

cooked.

Pike-perch (140 g/piece) Perforated 60 §20

Vegetables

Mushrooms, quartered

(500 g)

Perforated 85 §20 Recipe tip: Vacuum-seal along with

some butter, rosemary, garlic and salt.

Chicory, halved

(4–6 pieces)

Perforated 85 §40 Recipe tip: Cut the chicory in half. Vac-

uum-seal along with some orange juice,

sugar, salt, butter and thyme.

White asparagus, whole

(500 g)

Perforated 88 §45 Recipe tip: Vacuum-seal along with

some butter, salt and a little sugar.

Green asparagus, whole

(600 g)

Perforated 85 §15–20 Recipe tip: Blanch before vacuum-seal-

ing to retain the colour.

Vacuum-seal along with some butter, salt

and pepper.

Carrots, in 0.5 cm slices

(600 g)

Perforated 95 §35–40 Recipe tip: Vacuum-seal along with

some orange juice, curry and butter.

Tables and tips en

Potatoes, peeled,

in 2x 2 cm cubes

(800 g)

Perforated 95 §40 Recipe tip: Vacuum-seal along with

some butter and salt.

Can easily be used for making dishes

such as salad.

Potatoes, skin on,

whole or halved

(800 g)

Perforated 95 §50 Recipe tip: Vacuum-seal along with

some butter and salt.

Wash thoroughly beforehand.

Cherry tomatoes, whole or

halved (500 g)

Perforated 85 §15 Recipe tip: Vacuum-seal along with

some olive oil, salt and sugar.

Mix together red and yellow cherry toma-

toes.

Squash, in 2x 2 cm cubes

(600 g)

Perforated 90 §20–25 The cooking time may vary depending

on the type of squash.

Courgettes, in 1 cm slices

(600 g)

Perforated 85 §30 Recipe tip: Vacuum-seal along with

some olive oil, salt and thyme.

Mangetout, whole

(500 g)

Perforated 85 §5–10 Recipe tip: Vacuum-seal along with

some butter and salt.

Desserts

Pineapple, in 1.5 cm slices

(400 g)

Perforated 85 §70 Recipe tip: Vacuum-seal along with

some butter, honey and vanilla.

Apple, peeled, in 0.5 cm

slices (2–4)

Perforated 85 §10–15 Recipe tip: Vacuum-seal along with

some caramel sauce.

Bananas, whole

(2–4)

Perforated 65 §15–20 Recipe tip: Vacuum-seal along with

some butter, honey and a vanilla pod.

Pear, peeled, sliced

(2–4)

Perforated 85 §30 Recipe tip: Add honey or sugar to

sweeten.

Kumquats, halved

(12–16)

Perforated 85 §75 Recipe tip: Vacuum-seal along with

some butter, a vanilla pod, honey and

apricot jam.

Rinse under warm water, cut in half and

deseed.

Vanilla sauce (0.5 l) Perforated 82 §18–20 Recipe tip: 0.5 l milk, 1 egg, 3 egg yolks,

80 g sugar, 1 vanilla pod.

Food Cooking

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Temperature

in °C

Type of

heating

Cooking

time in mins

Comments

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